Why make this recipe
This Marshmallow Buttercream Frosting is a delightful addition to any baked treat. It combines the sweetness of powdered sugar and marshmallow fluff with the creamy richness of butter. This frosting not only tastes amazing but also makes cakes and cupcakes look fantastic with its fluffy texture. It’s perfect for birthdays, celebrations, or any time you want to add a touch of sweetness to your dessert.
How to make Marshmallow Buttercream Frosting
Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
Directions:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add in the marshmallow fluff, heavy cream, and vanilla extract.
- Beat the mixture on medium speed for about 3-5 minutes until it’s light and fluffy.
- Adjust the consistency with more heavy cream if needed.
- Use immediately to frost cakes, cupcakes, or cookies.
How to serve Marshmallow Buttercream Frosting
You can use this frosting right away! It works beautifully on cakes, cupcakes, and cookies. Spread it generously for a thick layer, or use a piping bag to create beautiful designs on your baked goods. It’s also fun to mix different colors into the frosting for a festive look.
How to store Marshmallow Buttercream Frosting
If you have leftover frosting, store it in an airtight container. Keep it in the refrigerator for up to one week. When you’re ready to use it, take it out and let it sit at room temperature for about 30 minutes. You can also re-whip it to bring back its fluffy texture.
Tips to make Marshmallow Buttercream Frosting
- Make sure your butter is softened to room temperature for easier mixing.
- Use sifted powdered sugar to avoid lumps for a smoother frosting.
- If the frosting is too thick, add a little more heavy cream to achieve your desired consistency.
Variation
You can customize this frosting by adding different flavors like chocolate or almond extract. Just replace the vanilla extract with your preferred flavor to change the taste.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ slightly.
How can I make this frosting dairy-free?
You can use a dairy-free butter substitute and coconut cream instead of heavy cream for a dairy-free option.
Can I freeze Marshmallow Buttercream Frosting?
Yes, you can freeze the frosting in an airtight container for up to three months. Just thaw it in the fridge before using and re-whip if necessary.
Marshmallow Buttercream Frosting
A delightful Marshmallow Buttercream Frosting that adds sweetness and fluffy texture to any dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
Instructions
- Beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add in the marshmallow fluff, heavy cream, and vanilla extract.
- Beat the mixture on medium speed for about 3-5 minutes until it’s light and fluffy.
- Adjust the consistency with more heavy cream if needed.
- Use immediately to frost cakes, cupcakes, or cookies.
Notes
Make sure your butter is softened to room temperature for easier mixing. Use sifted powdered sugar to avoid lumps for a smoother frosting.
Nutrition
- Serving Size: 1/4 cup
- Calories: 400
- Sugar: 35g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg
